The 100th : Let’s Celebrate With Cake!

WOW……..100 posts, we’re feeling pretty excited! To celebrate this achievement, we need cake! This is a great recipe, literally just made this morning, as I had some ducks eggs I needed to use up. I realise that a normal person may have made a yummy breakfast with them, but in my head I immediately jumped to cake.

Duck Egg Chocolate Sponge Cake

Preheat oven to 180 Fan and line two baking tins, I’m very lazy and use pre-cut liners– it makes for a quicker clean up at the end! This recipe makes two sponges, but they are very high, so I advise cutting one in half and filling & decorating with chocolate buttercream and freeze the other one for the future (wrap in cling film before freezing).

Ingredients

5 duck eggs

240g caster sugar

250g butter, melted

1tsp vanilla extract

200g self-raising flour

50g cocoa powder

1tsp baking powder

For chocolate buttercream

350g icing sugar

120g unsalted butter

40g cocoa powder

50 mls milk

Method

Whisk up ducks eggs and sugar in an electric mixer at a medium speed. Do this for a few minutes until light and fluffy.

Turn the mixer down to slow, and gradually add the butter.

Add vanilla extract.

Fold in the flour, cocoa powder and baking powder.

Split the mixture between 2 baking tins and bake for 30-35 minutes. Check if it’s cooked through by inserting a skewer in the middle, if it comes out clean, it’s done!

Make buttercream by combining all the buttercream ingredients in an electric mixer for about 5 minutes. Pipe or spoon onto the cake and Enjoy!